Recipe: Decadent Ice Cream Cake

recipelink.com Chat Room Recipe Swap - 2001-07-03
From: Sara,.MN

Decadent Ice Cream Cake
Categories: Ice cream
Yield: 6 servings (it serves a whole lot more than 6)

I made this the other night and got lots of compliments. Just work fast because the ice cream melts. Have everything ready b/4 you start.

2 1/4 cups macaroons, crumbled
3 cups chocolate ice cream, slightly softened
5 heath bars, coarsely chopped
4 tbsp. chocolate syrup
3 tbsp. Kahlua
3 cups vanilla ice cream, slightly softened

Layer the bottom of an 8-inch round springform pan with 1-1/4 cup of the macaroons. Spread chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble 3 tbls. of the chocolate syrup and 2 tbls. of the Kahlua over chocolate ice cream. Cover with remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlua. Cover and freeze for at least 8 hours or overnight. When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving platter. Slice and serve.

TIP: Place Heath bars in freezer till frozen. They are then easily broken with a mallet.

VARIATIONS:
Other cookies, such as chocolate wafers or vanilla cookies can be used instead of macaroons.

Different variations of chocolate ice cream, such as chocolate-almond or others can be used.